| dbo:abstract
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- A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes, yeast nutrients, mineral salts, oxidants and reductants, bleaching agents and emulsifiers. They are food additives combined with flour to improve baking functionality. Flour treatment agents are used to increase the speed of dough rising and to improve the strength and workability of the dough. While they are an important component of modern factory baking, some small-scale bakers reject them in favour of longer fermentation periods that produce greater depth of flavour. These agents are often sold as mixtures in a soy flour base, as only small amounts are required. (en)
- Condicionador de massa é um ingrediente ou substância química adicionado às massas de pão com a finalidade de reforçar a sua textura, especialmente visando melhorar as suas características durante o amassamento e a vida de prateleira. Existem diversos tipos de condicionadores, e os que reforçam a rede de glúten são compostos oxidantes que incluem o ácido ascórbico, bromato de potássio e a azodicarbonamida. Há também outros bastante usados, como os monoglicerídeos destilados, os diglicerídeos, cloreto de amônio, enzimas e sais de cálcio, bem como compostos naturais, como a gema de ovo, que contém lecitina, um importante condicionador. (pt)
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| rdfs:comment
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- A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes, yeast nutrients, mineral salts, oxidants and reductants, bleaching agents and emulsifiers. They are food additives combined with flour to improve baking functionality. Flour treatment agents are used to increase the speed of dough rising and to improve the strength and workability of the dough. While they are an important component of modern factory baking, some small-scale bakers reject them in favour of longer fermentation periods that produce greater depth of flavour. (en)
- Condicionador de massa é um ingrediente ou substância química adicionado às massas de pão com a finalidade de reforçar a sua textura, especialmente visando melhorar as suas características durante o amassamento e a vida de prateleira. (pt)
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